TROPICAL VEGAN PASTA SALAD

Tropical Vegan Pasta Salad image

Slightly tangy vegan pasta salad with a tropical twist. You can use any leftover cooked vegetables you have.

Provided by METG

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup dried rotini pasta
½ cup leftover cooked peas
⅛ cup lemon juice
3 tablespoons vegan mayonnaise (such as Vegenaise®)
2 tablespoons unsweetened coconut flakes
2 tablespoons chopped pistachios
1 clove garlic, pressed
1 teaspoon chopped fresh dill
⅛ teaspoon sea salt

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Mix cooked pasta, peas, lemon juice, vegan mayonnaise, coconut, pistachios, garlic, dill, and sea salt together in a large bowl until well combined.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 22.6 g, Fat 9.2 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 133.2 mg, Sugar 2.9 g